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Asian Stuffed Portobello Mushrooms

So I’ve just moved to the most beautiful little town. Hood River, Oregon is just 45 minutes East of Portland nestled right along the Columbia River. I can see Washington from my front porch! I also have a lovely view of Mt. Adams (Washington) and if I run just down the street a bit I can see Mt. Hood. We also have fantastic local markets and a beautiful array of vegetables and fruit grown here in the Gorge. I have been volunteering to with an organic farm and in exchange receive a CSA box. When two beautiful portobello mushrooms came in my box and I had just purchased some local grass-fed ground beef, I knew exactly what I wanted to do! It was too hot to turn the oven on, so I did a little research on how to make stuffed mushrooms without the oven! I did end up broiling them for a few minutes, but everything else was done on the stove!

Asian Stuffed Portobello Mushrooms

Serves 4 6-8 portobello mushrooms, cooked (You can roast them or you can cook them on the stove, see below) 1 lb grass-fed ground beef 1/2 white onion, chopped 2 tbsp sunflower seed butter (or any nut butter of your choice) 1 package frozen spinach 1/4 green onion chopped 1 tbsp fish sauce 2 tbsp coconut aminos (+ 2 tbsp for stove top mushroom cooking) 2 cloves garlic, chopped salt and pepper to taste cooking fat Instructions: 1. Heat your cooking fat over medium heat in a large skillet. Add onion and garlic and sauté until translucent. Add your ground beef and your salt and pepper. When the beef is nearly cooked, add your nut butter, fish sauce and coconut aminos. Stir until combined and beef is cooked through. Turn your heat down to low. 2. Thaw your spinach however you see best and remove as much water as possible. Stir it in with the beef. 3. If you have not roasted your mushrooms, here’s how you’ll want to cook them on the stove. Take off the steps and scoop out some of the “inside” of the cap. Set mushrooms aside. In a medium skillet combine 1 clove of garlic, chopped + 1 tbsp olive oil + 1 tbsp coconut aminos + 2 tbsps water. Bring this combination to a slight boil. Add 4 mushroom caps in a time, cook for 2-3 minutes and flip. If you run out of liquid, add water. Cook for another 2-3 minutes and remove. 4. Set your oven to broil. Prepare a cookie sheet with aluminum foil and place the mushrooms caps on top side down. Divide the beef mixture evenly into the caps and broil for 3-5 minutes, watching them closely so they don’t burn! 5. Remove mushroom caps and garnish with the chopped green onion. Enjoy!